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Ingredients
- 1 1/2-2 pound boneless chuck roast
- 2 tbsp. veg. oil
- 1 onion, thinly sliced
- 3 med. sweet potatoes, peeled & quartered (1 lb.)
- 2/3 c. beef broth
- 3/4 teaspoon celery salt
- 1/4 teaspoon salt
- 1/4 teaspoon grnd cinnamon
- 1/4 teaspoon pepper
- 1 tbsp. cornstarch
- 2 tbsp. cool water
Directions
- Trim fat from roast; brown on all sides in skillet. In crock pot, place onion and then sweet potato. Place roast on top of vegetables. In bowl, combine broth, celery salt, salt, cinnamon and pepper. Pour over roast. Cook on low 10-12 hrs or possibly high 4-5 hrs, covered.
- Transfer roast and vegetables to platter. Skim fat from juices. Measure 1 c. juices. In saucepan combine cornstarch and water. Add in 1 c. juices. Cook and stir till thickened. Serve gravy with roast and vegetables. Serves 6. 283 calories per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 180 | 58% |
| Total Fat 20.04g | 25% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.09g | |
| Cholesterol 79mg | 26% |
| Sodium 215mg | 9% |
| Potassium 351mg | 10% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.16g | 1% |
| Protein 22.06g | 35% |
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